Mussels with Saffron, Tomato, and Wine over Linguine

Saffron, tomato, and shellfish balance well. Garnish with mint sprigs, if desired.

Yield:

4 servings (serving size: 2 1/4 cups mussels, 3/4 cup sauce, and 1 cup pasta)

Recipe from

Nutritional Information

Calories 487
Caloriesfromfat 22 %
Fat 11.6 g
Satfat 4.8 g
Monofat 2.6 g
Polyfat 1.6 g
Protein 36.4 g
Carbohydrate 58.7 g
Fiber 3.7 g
Cholesterol 80 mg
Iron 11.8 mg
Sodium 866 mg
Calcium 110 mg

Ingredients

2 tablespoons butter
1/4 cup chopped shallots
3 garlic cloves, minced
1/4 teaspoon saffron threads, crushed
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1/2 cup dry white wine
1/4 cup chopped fresh parsley
1/8 teaspoon freshly ground black pepper
1 (8-ounce) bottle clam juice
2 pounds mussels, scrubbed and debearded
4 cups hot cooked linguine (about 8 ounces uncooked pasta)

Preparation

Melt butter in a Dutch oven over medium-high heat. Add shallots and garlic to pan; sauté 1 1/2 minutes. Add saffron and tomatoes; cook 2 minutes. Stir in wine, parsley, pepper, and juice; bring to a boil. Cook 4 minutes. Add mussels. Cover and cook 6 minutes or until shells open; discard any unopened shells. Serve over pasta.

Note:

David Bonom,

September 2007